Heat oven to 350. Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread in a greased 9×13 baking pan. Bake 25-30 minutes or until nicely browned. Crust will still be soft. Remove from oven and immediately place squares of chocolate candy bar on top. Let stand until soft; spread evenly over entire surface. Sprinkle with nuts if desired. Cut in small squares while still warm.

Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. In a separate bowl, stir together flour, baking powder and salt. Add to oil mixture. Chill several hours or overnight.

Merry Christmas!! This has become a tradition to serve at my Christmas brunch. After opening presents, the kids eat French toast made with EggNog batter (just poured straight from the EggNog container, nothing fancy or difficult) and the adults have this. I have this prepared ahead of time and in the fridge. I think it is actually better to do this as the mixture has a chance to combine better. I’ll stick this in the oven when I can tell we are getting to the end of the gift-opening.

Place cider in electric percolator or crockpot. Put remaining ingredients in percolator basket. Perk. If using crockpot, put remaining ingredients in a several layers of cheesecloth and secure. Add to crockpot and heat on low overnight. Serve hot in mugs.

Line jellyroll pan with parchment and then crackers
Bring to boil sugar and butter for 3 minutes. Pour over crackers
Bake at 350 for 7 minutes. Sprinkle with chocolate chips. Spread with a spatula
Sprinkle with nuts.
Refrigerate or freeze
Break into bite size pieces.

Melt dark chocolate in microwave stirring every 30-seconds to a minute until completely melted Melt white chocolate in microwave stirring every 30-seconds to a minute until completely melted Line a cookie sheet with parchment Pour a layer of dark chocolate and then stripes of white chocolate reserving 1/4 cup of melted white chocolate. Pull a knife through to marble. Sprinkle crushed mints on top. Dip the tines of a fork into reserved white chocolate and drizzle over top of bark. Let harden or freeze. Break into bit size pieces.